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Red Velvet Cheesecake Cake

A couple months ago I was contacted by a regular reader (hi Candace!) of this website. Candace absolutely loves the Red Velvet Cake Cheesecake that is served at The Cheesecake Factory. And she wanted to know if I had an easy copycat recipe for it. Well, I don’t live anywhere near a Cheesecake Factory. I had been to one years ago but that particular dessert didn’t stick out in my mind. But I thought it sounded like a pretty darn good cake/cheesecake.

However, every recipe I Googled seemed to have a bunch of ingredients and a whole lotta steps. Now you could certainly take nearly a whole day to make an exact replica. And I’m sure those recipes would not disappoint. I, on the other hand, decided to just take inspiration from the original cake and make it into something a little more everyday-friendly. I wanted to take the flavors of that cake and make it into an easy (but no less tasty!) dessert. So, here is what I came up with. Red Velvet Cheesecake Cake.

It starts off by using a red velvet boxed cake mix, then a sweet cream cheese layer is swirled in and then it’s all topped off with a buttery cream cheese frosting. Come to Momma!

Ingredients:

1 box Red Velvet Cake mix

(ingredients needed to make cake: eggs, oil & water)

1 block (8 oz.) cream cheese

1/2 cup sugar

1 egg white

For the icing:

1/2 block (4 oz.) cream cheese, softened

1/3 cup butter, softened

2 cups powdered sugar

1 tsp. vanilla

1 tbsp. milk

additional cake mix ingredients (eggs, oil & water) not pictured here

Directions:

Preheat oven to 350F degrees. Spray a 9×13 baking dish with nonstick cooking spray (I like the kind that has flour in it).

Prepare red velvet cake mix according to package directions. Set aside. In a separate bowl, beat together 1 block of cream cheese, 1/2 cup sugar and egg white. Using a stand mixer or handheld electric mixer, mix well until smooth.

If you are still seeing lumps, keep mixing.

This may take about 2-3 minutes.

Pour half of the red velvet cake batter into the baking dish. Spreading it out as evenly as possible.

Then take all of the cream cheese mixture and layer on top of the red velvet cake batter. I drop it by spoonfuls.

Then, using the spoon, just swirl it around lightly.

Now add the rest of the red velvet cake batter on top and spread it out as evenly as possible.

Do your best to spread it out and cover the cream cheese layer.

Put cake into oven and bake for about 40 minutes (until cake bounces back to the touch & and inserted toothpick comes out clean). Allow the cake to cool completely.

Then start preparing icing. Now, if you read my blog regularly, then you know I’m all about trying to keep things easy. So if you want, go ahead and ice this cake with a tub of store bought cream cheese frosting. It will still be delicious!

But if you have time (and you feel like it), how about dressing this cake up with some homemade cream cheese frosting. In a bowl (using an electric mixer or stand mixer) combine 4 oz. (1/2 block) of cream cheese with 1/3 cup softened butter.

Add in powdered sugar and mix until smooth.

Then stir in vanilla.

And lastly, mix in the milk.

Every time I do these “action shots”, it looks like my mixer is going a million miles an hour. But I assure you, it was actually on the slow speed setting.Mix until smooth then spread on cooled cake.

Slice up and serve. This cake needs to be kept refrigerated.

Enjoy!

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Red Velvet Cheesecake Cake

Course
Dessert

Cuisine
American

Prep Time15minutes

Cook Time30minutes

Total Time45minutes

Servings9

Calories500kcal

AuthorThe Country Cook

Ingredients

1box Red Velvet Cake mix

(ingredients needed to make cake: eggs, oil & water)

18 ozblock cream cheesesoftened

1/2cupsugar

1egg white

For the icing:

1/2block (4 oz.) cream cheesesoftened

1/3cupbuttersoftened

2cupspowdered sugar

1tspvanilla

1tbspmilk

Instructions

Preheat oven to 350F degrees.

Spray a 9x13 baking dish with nonstick cooking spray (I like the kind that has flour in it.)

I made this tonight for dessert. It was fabulous! My husband (who doesn't care for cake very much at all) and my 9 year old son – both ate two big pieces! Thanks so much for posting the recipe. LOVE IT!

Hi Patsy! Yay! I'm so happy you liked it!! And I'm even happier that a non-cake lover enjoyed it!! 🙂You were so sweet to take the time to come back to let me know how it turned out for you. Thank you! I hope you find many more recipes on here that you love!!

Brandie, I'm a new follower – so glad I found your blog! I love this recipe! I just pinned it and hope to make it soon! I also linked up to your potluck weekend link party! Hope you have a great weekend and thanks for the yummy recipe share!

This is in the oven now. After being in a bakers block all day and searching for something different I decided on this! Can't wait to try it, usually I make the layered red velvet cake with a center of whole cheesecake and another layer of cake so you made my life so much easier!

Do you think it would work to save a little icing and add red food coloring and drop dots of icing and pull a toothpick thru to make little hearts all over the cake would work? I think that would be cute for Valentines day.

I just pulled this cake out of the oven, I knew it would be a perfect valentine dessert, and it just smells absolutely wonderful! I also keep sticking a finger in the frosting because its so yummy. The only problem I have with making cakes, is that mine always come out if the oven and the top gets super puffed up and tall and rounded. 🙁 any advice on how to keep them flat? 🙂 thank you for all of the awesome recipes!

I made this a few days ago and it is now on my family's top 5 list of favorite cakes. Absolutely delicious and even better on day 2 and 3, but past that I wouldn't know because it is all gone!!! Thanks for sharing the yumminess.

I just made this and I'm eating it right now. It's delicious and so moist (not sure if it's cause of the cake box brand or cause of the cream cheese in the middle; usually cake boxes come out dry for me)! Thanks! 🙂

Glad I came across this sight. Your recipes are terrific and easy. I'll be back for more. I've been looking for an easy red velvet cheesecake, my son and new daughter-in-law love will love this. Thanks.

I made this last night. So easy to make. However, I tried the same exact recipe only I tried making them as cupcakes. Needless to say AWESOME!!! Taste delish! Thanks for this recipe. Everyone loves it 🙂

I have a red velvet cake mix and I could not figure out what to do with it. THIS IS PERFECT!! I love it when I find a recipe that I have all the ingredients for. I can't wait to try it!! Thanks so much!!

This is in the oven now! Making it for my work friends for tomorrow! I love your blog! Found you through pinterest and I've made several of your recipes. Especially dessert! I always get tons of compliments. Thanks for all the great recipes!!

I just made this cake. I have an electric stove. It took a lot longer to bake. More like 60 mins. The problem was my edges were done before the middle was. Do u think lowering the temperature would help with it baking more evenly?